Culinary Trade Organizations and Associations
Academy of Nutrition & Dietetics
The world’s largest organization of food and nutrition professionals.
American Cheese Society
Founded in 1983 to further cheese appreciation and home and farm cheesemaking. 1200 members representing over 1327 cheeses.
American Culinary Federation
Established in 1929 to standardize culinary skills in America. 23,000 certified members. It is the largest professional organization of chefs and cooks in the nation.
American Hotel and Lodging Association
The only association representing all segments of the hospitality industry.
The American Institute of Wine & Food
National non-profit organization established to advance the understanding and appreciation of wine and food. Co-founded by Julia Child so that food and wine professionals can mix with dedicated amateurs.
American Wine Society
Non-profit educational organization for those who want to learn more about wine.
Association of Nutrition & Foodservice Professionals
Their mission is providing optimal nutritional care through foodservice management.
A national network formed to promote sustainable cuisine through local, seasonal and artisanal cooking.
Institute of Food Technologists
Dedicated to advancing and shaping the future of food science and technology.
International Association of Culinary Professionals
Worldwide forum established to develop and exchange information and knowledge within the professional food and beverage community.
International Food, Wine & Travel Writers Association
A global non-profit network of culinary professionals, journalists, broadcasters, public relations specialists, tourist boards and other designed to promote all things culinary to worldwide media outlets.
International Hotel and Restaurant Association
Worldwide association for the hospitality industry, representing the greatest hotels and restaurants around the world.
James Beard Foundation
A not-for-profit organization founded at the suggestion of Julia Child to honors chefs, vendors and culinary writers who sustain America’s culinary heritage and imbue the philosophy, ideals and practices of James Beard, the father of American gastronomy.
The Michelin Red Guide is the gold standard of fine dining. For over a century, it has been published annually by the Michelin. One star restaurants are considered very good in their category. Two star restaurants feature excellent cuisine prepared in a unique manner. Three star restaurants offer exceptional food worthy of making a special trip to enjoy.
National Restaurant Association
Represents, educates and promotes the restaurant industry. Over 30,000 members representing over 175,000 restaurants.
North America Sommelier Association
A legendary organization providing education, consulting services, advanced training and certification for sommeliers. There are sister chapters around the world.
Oldways Preservation and Exchange Trust
An educational organization created to preserve healthy, environmentally sustainable food and agriculture and exchange culinary traditions and cultures from around the world.
Roundtable for Women in Foodservice
A national organization providing education, mentoring and networking opportunities for women in the culinary industry.
Research Chefs Association
A leading Culinology food research and development organization whose mission is to blend the art of cuisine with the science of food.
Over 100,000 members worldwide have joined this organization to promote local food and traditional cooking. It was founded by Carlo Petrini as a response to McDonald’s opening in Rome.
United States Personal Chef Association
A one-stop shop for personal chefs to effectively and efficiently manage a personal chef business and network with others in the business.
Women Chefs and Restaurateurs
This organization exists to promote the education and advancement of women in the culinary industry.